Directions

Fill 5-quart saucepot with 1 inch water. Fit a steamer insert or basket into saucepot. (Water should not touch bottom of steamer.) Cover and heat to boiling, then reduce heat to low to maintain very gentle simmer.

Sprinkle fish with cayenne and 1/4 teaspoon salt to season both sides. Place fish in single layer in steamer. Cover and steam 20 minutes or until opaque throughout.

In 12-inch skillet, heat remaining 1 tablespoon oil on medium-high. Add shallot and cook 1 minute or until browned, stirring. Add corn and cook 2 to 3 minutes or until browned, stirring occasionally. Transfer to bowl with tomato mixture. Add herbs and stir until well mixed.

Divide tomato mixture among serving plates. Remove steamer from saucepot. Carefully remove fish from steamer and place on top of tomato mixture on each plate. Garnish with chives and mint; serve immediately.

Tips & Techniques

Tip: For this recipe, we prefer the assertiveness of briny green olives (not ripe green olives), which you can usually find at your supermarket's deli bar or counter.